How To Grill The Best Burgers

When a burger's done right, you know it--the smoky, char-grilled outside and the juicy inside, all barely contained within a chewy, toasty roll. That's what a burger is all about! Here's what you need to know to make the best grilled burgers ever. Then keep scrolling and we'll load you up with top recipes for beef burgers, turkey burgers, chicken burgers, and lamb burgers.

Photo by Meredith

Top Tips for Grilling Burgers

Fat = Flavor

Use beef that is no leaner than 85%. Meat with a higher fat content will be juicier and more flavorful. But be aware, patties from higher fat meat will shrink more when they cook. If you shop at a grocery store or a butcher that grinds their own beef, choose coarsely ground beef for juicier burgers with a more pleasing texture. For ground chicken and turkey burgers, add a little olive oil to the mixture.

Add just about anything you like to your burger mixture. Here are a few flavoring suggestions:

Hold the Salt!

Don't combine salt into the mixture, especially if you're not going to grill the patties right away. Salt will extract moisture from the meat, leaving you with dry burgers. Instead, sprinkle each burger with salt right before you put it on the grill.

Don't Mix Too Much

Use a light touch when combining seasonings with the ground beef. If you mix it too much, your burgers will be dense and heavy.

Let the Flavors Mingle.

Leave the meat mixture (or patties) in the refrigerator for several hours to allow all the flavors to mingle. To form patties, wet your hands a little to keep the meat from sticking to them. If you make patties ahead of time, stack them on a plate separated by waxed paper and cover with plastic wrap before you put it in the refrigerator.

Form a Good Patty

Don't form patties too thick or too thin. A 3/4-inch thick patty is ideal. To keep patties from swelling in the middle, make small indentations in the center.

Photo by Meredith

Temperature Matters

Make sure the grill is the appropriate temperature. medium-low to medium heat is best. Too hot, and burgers burn on the outside before getting done on the inside. Keep the lid closed while cooking; it shortens cooking time and keeps burgers moist.

Chicken Burger Recipes

Chicken Cheddar and Guacamole Burgers
"Looks and tastes great. A healthier and a little cheaper way to get my burger fix. You could use ground turkey instead of chicken. And toasting the buns adds another layer of flavor." -- kemosuave

Chef John's Chicken Satay Burger
"I love chicken satay, that spicy meat on a stick, marinated and grilled and served with a peanut sauce. I get that same effect with a chicken burger." -- Chef John

Chicken and Feta Burgers
"If you use all-breast chicken meat, add some olive oil to the meat mixture so they don't dry out. You could also use 2 tablespoons chopped Kalamata olives instead of the tapenade. Use tzatziki sauce on top to stay with the Mediterranean theme." -- Jeanette

Lamb Burger Recipes

Grilled Lamb Burgers
"Serve on hamburger buns with lots of mango chutney and cream cheese. Also good with lettuce, tomato and red onion." -- Jo

Mediterranean Lamb Burgers
"These burgers are juicy and full of flavor. Even people who don't really like lamb have enjoyed these burgers." -- HerbanSpoons

Chef John's Lamb Moussaka Burger
"Moussaka is a stunning blend of spiced ground lamb, tomato, and eggplant, topped with a creamy, cheesy white sauce. I decided to integrate the eggplant right into the burger itself, instead of topping the burger with cooked slices." -- Chef John